Summary

Ingredients

• 350 g pumpkin meat, (Hokkaido)
• 1 onion (s)
• 0.5 ½ chilli pepper (s), approx.
• 5 leaves sage
• 1 tablespoon butter
• some vanilla salt
• 1 squirt lemon juice
• 1 pinch cumin
• 1 tablespoon sour cream
• 1 egg (s), separated
• 40 g parmesan, rated
• 2 packs puff pastry, chilled, 75 g each
• 2 tablespoon condensed milk

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Instructions

1. Dice the pumpkin flesh, peel and finely chop the onion. Cut the chilli pepper into small pieces. Cut the sage into fine strips.
2. Warm the butter in a coated saucepan and sweat the prepared vegetables in it. Season with vanilla salt and cumin. Simmer gently without adding any liquid. Stir again and again. The pumpkin should be soft. This takes about 30 minutes. In the end, it results in a slightly chunky pulp. Season this with lemon juice and let it cool down. Stir in the egg yolks, parmesan and sour cream.
3. Preheat the oven to 200 ° C.
4. Flour the big snack lightly and place half of the puff pastry on top and press lightly. The paper from the puff pastry is about to be placed on the baking sheet. Use a teaspoon to add a little pumpkin pulp to the indentations. Brush the edges with egg white. Then fold over the other half, press the edges of the dumplings and carefully roll over them with the rolling pin.
5. Then the Big Snack is turned over (preferably over a rectangular container) and the dough pillows are pressed down. If necessary, separate them with your hands and place them on the prepared baking sheet. Brush with condensed milk and bake for 15 minutes.
6. Repeat this process with the 2nd puff pastry.
7. If you don`t have a big snack, unroll a puff pastry, spread 24 teaspoons of pumpkin pulp on the dough, coat the edges and spaces with egg white and place the 2nd puff pastry over it. Press down on the edges. Cut into small pillows with the pastry wheel. Continue as described above.